Shinjuku “Neboke” Tosa Regional Cuisine Restaurant
“Kaiseki Cuisine” is an orthodox style of enjoying Japanese full-course dishes one by one. Our twist is that we include Kochi’s local dishes such as “Katsuo Tataki” and “Charcoal-seared sabazushi.” We recommend this course to people who want to take their time enjoying the world of Japanese cuisine to their heart’s content.
※Photo shows an example of “Katsurahama Kaiseki.”
Sawachi Cuisine (assorted cold food served on a large plate)
This is Kochi’s traditional “omotenashi” menu. A tremendous assortment of dishes on a single large plate―sashimi, sushi, fried food, boiled food and the like. You can enjoy the gorgeous atmosphere of a party. Just looking at it will give you a pleasant feeling. Do try this menu when you visit us in a large group.
※After receiving your order, we prepare the dishes one by one so it will take some time before it is served.
※Photo shows an example of “Sawachi Cuisine” for four people.
Tosa Shabu（Spring&autumn seasonal item）
Neboke’s original dish is rare even in Japan. In addition to Kuroge-wagyu, you can enjoy katsuo (bonito) as “shabu-shabu.” The katsuo dipped into our special soup stock will ooze with flavor the more you chew. Please enjoy the harmony of katsuo and the ponzu sauce made with “yuzu” and “naoshichi,” Koch’s specialty. After you have enjoyed katsuo and wagyu, you can make rice porridge with the sauce steeped in their flavors. The texture of okra, the sourness of tomatoes and the sweetness of egg, added at this stage of your meal, will give the porridge different flavors so that you can fill your stomach without getting tired of eating.
※Photo shows an example of “Tosa Shabu” for three people.
Neboke’s Tosa Wagyu
There are two kinds of Tosa Wagyu: Japanese Black Cattle and Japanese Brown Cattle. We prefer Kuroge-wagyu (Black Japanese Cattle), because its beef has a moderately firm texture and a condensed flavor. Its taste is not too heavy so you’ll never get tired of eating it, and you can eat it in great plenty.
※Photo shows an example of “Tosa Wagyu Shabu-shabu” for two people.
Wagyu (Japanese Beef) Shabu-shabu
“Shabu-shabu” is a hot pot dish enjoyed by dipping sliced meat into hot water. The name “shabu-shabu” is derived from the sound made when you swish the meat in the hot water. For our wagyu shabu-shabu, we use kelp broth instead of plain hot water. Dipping the meat into it for only a few seconds will get rid of excessive fat and bring out the rich flavor. The tender texture of the meat causes it to practically melt away the moment you put it in your mouth, something that cannot be savored with other meat dishes. Please enjoy our shabu-shabu, dipping the meat into two kinds of special sauces along with vegetables in season.
※Please note that it takes some time to prepare Wagyu shabu-shabu.
What's Kue Hot Pot?（Winter seasonal item）
Kue, the longtooth grouper, is sought out as rare fish that is praised to be better than Fugu, the blow fish. We call it the phantom fish because even the most seasoned Kue fisherman catches only a few Kue a month. At our restaurant, we are adamant in serving Kue that are only wild, and not cultivated, fresh, mature and from select areas.
The meat condenses as it cooks in the hotpot, and the result is a perfect taste combination of high quality fat and stock. Treat yourself with the Kue and seasonal vegetable hot pot fit for a king.